Category: Chicken

Roasted Chicken

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Only three ingredients in this super juicy, super healthy and absolutely yummy roasted chicken.

Take a full bird with skin. Clean and pat it dry. Rub a lot of salt on it. You can use as much as three or four tablespoons without worrying about it. Squeeze in the juice of two lemons. Massage it into every nook and cranny of the bird.

Refrigerate it for at least a day.

Remove the chicken at least an hour prior to actually cooking it. It must be at room temperature. Using a kitchen napkin pat it dry and remove excess salt.

One hour inside an oven set to 180 degrees Celsius.

A thermometer reading of about 165 F is recommended. Do not go beyond that. Very very important that you don’t cross that temperature.

Also check the juices that drip from the chicken. They must be clear.

Let the chicken rest for about fifteen minutes. Carve it using kitchen shears.

Heat a girdle pan. Once it’s very hot, place the pieces skin side down for a quick sear.

The breast pieces are juicy. The legs absolutely divine.

Cabbage, Lemon Chicken

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A super simple one pot meal with high protein and low carbs.

Squeeze the juice of a lemon on chicken pieces. Liberally apply pepper powder and some salt. If you have time let it marinate for some time. But its optional.

Heat oil and carefully place the chicken pieces in it. Cook covered for about 5 mins on the high heat. Open and carefully push the chicken to one side. Place chopped up cabbage beside the chicken. Cover and cook on low heat for about 15 mins. This is enough time for everything to get cooked.

Open and reduce the sauce by cooking it at high heat.

If you liked this dish, check out a similar recipe here.

A Simple Pad Thai

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Heat coconut oil and saute in it a teaspoon of turmeric and a tablespoon of red chilly powder. Add in a lot of whole garlic cloves. Place chicken pieces and cook covered on high heat for 5 mins. Turn the chicken pieces and cook covered on low heat for 10 mins.

Add a whole eggs and stir it fast. The egg must crumble into tiny pieces.

Add chopped carrots and broccoli and cook covered for approximately 10 mins.

Season with salt and add 2 tablespoons of ground up roasted peanuts. Mix well.

Add rice noodles after following the steps given in the box they came in to soften them up. If you don’t have rice noodles, you can add anything else as well. Egg noodles, left over rice or even cooked pasta.

Mix well and squeeze in the juice of a lemon. Cook covered for about 10 mins so they all come together.

For more authentic taste you may want to add a little fish sauce.

 

Baked: Garlic Breaded Chicken

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Chicken legs coated in beaten eggs with lots of chopped garlic. Literally massage this into the legs.

Roll the legs across seasoned breadcrumbs. I used just pepper and salt but you can add any dry herbs you like.

Grill on a rack at 200 Celsius for 40 mins in all. At half way point you MUST turn them over The legs hide inside them a vein and as it cooks a bloody clot will form and following the path set by gravity become a smudge on the bottom part. Turning the chicken around will make it disappear and also cook the chicken in an even manner.

Do not that you also fry the chicken in oil. Do not make slits if you plan to do so. The fried chicken will taste superior to the baked one. But the baked version will trump it in terms of calories.

 

Butter Chicken

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Marinate chicken preferably boneless breast pieces in Kashmiri Red Chilly, Turmeric, Salt and lemon juice. You can let it sit for an hour over simply freeze it and let it thaw over an hour when you plan to cook it.

Heat ghee or butter in a heavy pan and add the chicken pieces. Cook covered on high heat for about 10 minutes. Remove the still partially raw chicken and keep aside. Its important that you don’t fully cook the chicken. If its cooked now, it will overcook later when you add it to the gravy. If chicken is overcooked there is only one thing you can do with it. You ask what….lets chew on that.

Now in the left over oil and masala add some more butter, some cardamom, cloves and a stick of cinnamon.  Fry 3 chopped onions till they are almost browned and are at perfect sweetness.

Now add 200 grams of tomato puree. NOT KETCHUP. Do not add any product containing sugar or honey like the restaurants do. That is simply cheating your senses and destroying the simple sweetness of well done onions. Cook covered for some 6-7 minutes on medium flame. Add the chicken and also add about 100 ml of either fresh cream or milk. Fresh cream is better but milk will do as well.

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Combine and check for salt. You may need to add a little. Serve hot with rotis.

Chicken with Greens

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Chop and wash some tender spinach leaves. Do not use large leaves for this recipe.

Heat a thick pan and put in some chopped capsicum and slightly char them. Remove and keep aside.

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Heat coconut oil and saute some garlic and green chilies in it. Add chicken, season with salt and then cook covered for about 5-6 mins at high heat. Covered to protect your stove from oil splatter. Open and add the spinach. Cook covered at low heat for 15 mins. This is enough time to cook the chicken. Add the capsicum and cook at high heat to dry it up.

A simple and super healthy lunch box, which is low in carbs and high in protein.

Spinach with Chicken

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Spinach with Chicken

Boneless chicken thighs pounded with a mallet. Rub some smashed garlic, salt and olive oil. Heat a pan and lay the chicken with the smooth side down. Once more than 50% of the chicken has changed to white, flip it over and place tomatoes. Lower the heat and cook covered for 2 mins. Open and put torn up spinach and cook covered on low heat for about 8 mins. Open and cook on high heat to dry it all up. Drizzle a little lemon juice to help with deglazing the pan.

 

Enjoy your super simple and healthy meal.